Description

Soft challah pull apart rolls make the perfect bed for Tender Belly's pasture-raised, heritage breed BBQ pulled pork. The smoky, sweet and melt-in your mouth pork is topped with fresh cabbage remoulade slaw, and garnished with zesty pickled red onions. The sliders come together in just 10 minutes, making them a reliable go to for getting dinner or appetizers on the table quick.

Makes 12 sliders. Serves 6-8. (Nut Free)

Click over to the Recipe tab for cooking instructions.

Includes:

• 12 oz Pulled Pork with Tender Belly BBQ Sauce
• 32 oz vol. Freshly Sliced Cabbage & Carrot Slaw
• 8 oz Remoulade
• 8 oz Pickled Red Onions
• 12 ct Challah Pull Apart Rolls

You will need:

• Oil or Butter (optional)
• Salt and pepper

Hands on Time: 5 minutes; Total Time: 10 minutes

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RECIPE

Includes:

• 12 oz Pulled Pork with Tender Belly BBQ Sauce


• 32 oz vol. Freshly Sliced Cabbage & Carrot Slaw


• 8 oz Remoulade


• 8 oz Pickled Red Onions


• 12 ct Challah Pull Apart Rolls

You will need:

• Oil or Butter (optional)


• Salt and pepper

Hands on Time: 5 minutes; Total Time: 10 minutes

INSTRUCTIONS

STEP 1  Heat the pulled pork in the microwave according to package instructions.
STEP 2  Slice the challah rolls in half. Toast in the oven or a pan, brushing with oil or butter, if desired.
STEP 3  Add the cabbage slaw to a mixing bowl. Combine with 1/3 cup of remoulade. Add additional remoulade, salt and pepper to reach desired taste and consistency. The slaw will wilt and soften after being dressed.
STEP 4  Divide the warmed pulled pork among the 12 rolls. Top each roll with cabbage remoulade slaw and pickled onions.

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